Effects of protein perturbants on phospholipid bilayers.
Series of alcohols, amides, ureas, and sulfoxides with increasingly longer hydrocarbon chains have been shown to lower progressively the thermal denaturation temperature of proteins. This effect is presumably due to a hydrophobic interaction between the solute and nonpolar domains of the protein. Theoretically, these interactions should occur between the solute and any macromolecular structure having a nonpolar region to which the solute has access. A recent review by Arakawa et al. has summarized evidence for such an interaction between organic solutes and proteins and suggested that these interactions are favored at higher temperatures. The present study investigates the effects of several classes of compounds on the stability of phospholipid vesicles. The results show that many compounds that are known to perturb protein function also destabilize phospholipid bilayers as reflected by solute-induced loss of vesicle contents.
Anchordoguy
T J
TJ
Department of Zoology, University of California, Davis 95616.
Carpenter
J F
JF
Cecchini
C A
CA
Crowe
J H
JH
Crowe
L M
LM
D000438:Alcohols; D000577:Amides; D000431:Ethanol; D019855:Ethylene Glycol; D005026:Ethylene Glycols; D005990:Glycerol; D008051:Lipid Bilayers / Q000737:chemistry*; D010743:Phospholipids / Q000737:chemistry*; D011506:Proteins; D013454:Sulfoxides; D013816:Thermodynamics; D014508:Urea / Q000031:analogs & derivatives
D000438:Alcohols; D000577:Amides; D005026:Ethylene Glycols; D008051:Lipid Bilayers; D010743:Phospholipids; D011506:Proteins; D013454:Sulfoxides; D000431:Ethanol; D014508:Urea; D019855:Ethylene Glycol; D005990:Glycerol